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250 grams seviyan or vermicelli
1/2 liter milk
1/2 tsp saffron strands
25 grams each of almonds, walnuts, cashewnuts and pistachios
25 grams raisins
oil or ghee for frying
4 Asps ghee
500 grams sugar
250 grams unsweetened khoya
1/2 tsp cardamom powder
a few drops kevrda essence silver foil
How to make Gharana


Dissolve saffron in 1 tblsp of hot milk and then crush to a paste. Grind all the nuts to a paste. Fry the raisin& and slice them. Heat the ghee and fry the vermicelli to a rich golden colour. Add the milk and cook for 15. minutes. Mix in the sugar, khoya, nuts, raisins and cardamom powder and cook till thick. Remove from fire and mix in the saffron and kewda essence. Keep covered for 15 minutes, then decorate with foil and serve at once.
Posted By: Farzana Mughal, Karachi

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